• Prep Time
    75 Mins
  • Cook Time
    0 Mins
  • Total Time
    75 Mins
  • The base number of servings for this recipe is 8
    OK

    Open-faced Gravlax Sandwiches

    According to chef and TV host Pati Jinich, “all you need to make the gravlax is very fresh salmon fillet, some seasonings, a couple of baking dishes, and 2 days for the salmon to cure. No cooking required!”

    Jinich featured this recipe in her latest cookbook, Mexican Today, pointing out that she “put a Mexican spin” on the traditionally Scandinavian dish by substituting silver tequila for the traditional aquavit and a mix of cilantro, cumin, ground chipotle chile, sea salt, and dark brown sugar for the traditional cure of sugar, salt, and dill. 

    “The tangy, slightly salty puree of Mexican crema and avocado, seasoned with lime, is the perfect sauce,” she says for these Open-faced Gravlax Sandwiches.


    Ingredients
    Gravlax
    2
    teaspoons
    chipotle chile powder
    1
    teaspoon
    ground cumin
    3
    tablespoons
    kosher or sea salt
    3
    tablespoons
    packed dark brown sugar or grated piloncillo
    1
    tablespoon
    freshly ground black pepper
    1 1/2
    cups
    fresh cilantro leaves and upper part of stems, finely chopped
    *
    grated lime zest
    1
    pound
    skin-on fresh salmon fillet, pin bones removed
    2
    tablespoons
    silver tequila
    Avocado Crema
    1
    cup
    Mexican crema, créme fraiche or sour cream
    1
    ripe Hass avocado, halved, pitted, flesh scooped out and finely chopped
    1/4
    teaspoon
    grated lime zest
    2
    tablespoons
    freshly squeezed lime juice
    *
    Kosher or sea salt and freshly ground black pepper
    Sandwiches
    8
    slices
    black bread, rye or other dark bread, toasted
    4
    scallions, thinly sliced
    Directions
    To make gravlax: Combine chipotle powder, cumin, salt, brown sugar or piloncillo, pepper, cilantro, and lime zest in small bowl. Lay salmon skin side up in large glass or ceramic baking dish. Using sharp knife, make 10 to 12 slashes, about 1 inch long, in skin, just deep enough to reach flesh. Rub one third salt mixture over skin and into slashes. Flip fish over, spoon tequila over fish, and rub in rest of salt mixture.
    Place large sheet of plastic wrap directly on surface of fish. Place slightly smaller baking dish on top of fish and weight down with heavy cans; use as many as will fit in top baking dish.
    Refrigerate salmon at least 2 days, basting with juices in baking dish each night and re-covering and weighting again.
    To make crema: Combine cream, avocado, lime zest and juice, and salt and pepper to taste in blender and puree until smooth. Transfer to bowl, cover, and refrigerate until ready to serve.
    To serve: Thinly slice salmon, cutting on diagonal (taking care not to cut through skin). Arrange slices on cold platter with avocado crema, toasts, and scallions, if you like, on side. Have diners assemble their own open-faced sandwich or assemble sandwiches yourself and serve.
    Reprinted With Permission From Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens

    The base number of servings for this recipe is 8
    OK

    Categories 

    Family-friendlyFish

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